> Kenji's cooking methods are always 10x more effort for 10% better food. Great for supertasters, not necessary for most of us. I think he may have that tende

> Kenji's cooking methods are always 10x more effort for 10% better food. Great for supertasters, not necessary for most of us. I think he may have that tendency somewhat but it's not as nearly as bad as some other places like Cook's Illustrated (where I guess he used to work) which really tend to add unnecessary steps for very small improvements. At serious eats he sometimes made multiple versions of recipes, an easy version and a more complicated version, to make it possible for people to decide which they want to make. On his videos he often explains optional steps that can be omitted. Also, FYI that's not really what "supertasters" means (it doesn't mean people who have a discerning palate and can pick out subtle flavors, it means people who are hypersensitive to certain bitter flavors).